Clear Springs seniors Sierra Cheatham and Tasharian Robinson recently received the type of recognition that head girls basketball coach Pam Crawford saw the potential for each player when she first met them years ago.
How abruptly the festive season ended — one day those shiny red orbs were sparkling brightly and now they’re gone. Christmas? No, I’m talking about the pomegranate season, which ended earlier than usual this year, leaving fans of the tart fruit searching the stores for one last treat.
Today's recipe is an old favorite, shared originally in 2011: a hearty bean stew with the spicy flavors of hot Italian sausage and piquant fennel
I have long been a fan of banana breads. My affection is mainly because they so closely resemble cake. But it’s also because of all the various incarnations and the simple flexibility of the basic formula.
It’s the time of year when colds, flu and general malaise are lurking everywhere. There are as many game plans for preventing and treating colds as there are victims, but one of the most time-honored is the hot toddy.
Christmas, Hanukkah and Kwanzaa are over, but a whole new season of giving is getting under way this weekend at dozens of Galveston restaurants.
So why not make use of winter's finest root vegetables? Carrots, potatoes and onions — oh yeah.
The surge in waffle maker sales is riding the wave of social media interest in repurposing waffle makers to cook other things.
The origins of maque choux (pronounced "mock shoe") trace back to the Acadian French and Native American roots of Southern Louisiana.
For many Texans, it wouldn't be a holiday without tamales.
Baking cakes has actually gotten easier over the years. Recipes in old cookbooks can be daunting with pages of steps.
This simple recipe can wear many hats and is so easy to make that I know you will turn to it time and again, just like I have done.
Actually, a well-crafted salad can serve to be a centerpiece to a meal instead of an introduction.
December brings elegant holiday balls, decorative Christmas tree balls, the crystal ball ready to drop in Times Square, snowballs ... and best of all, cheese balls. Savvy cooks keep a few in the fridge ready for pot lucks, impromptu parties and gifts.
As a child, I ate cans of condensed tomato soup. As an adult, I turned to my favorite can of soup and looked at the nutrition. I was horrified at the amount of sodium — 480 milligrams for a 1/2 cup serving.
The arrival of cooler weather means different things to different people. For cooks, cooler weather means that it’s time for stewing and braising and creating good food over a low flame.
Have you ever noticed how the dessert-end of any table's party spread is groaning under the plates and platters this time of year?
With Thanksgiving here, you'll probably be getting tired of turkey soon.
It's time to take inventory and deal with the leftovers. Whether you're the host with a kitchen full of uneaten food or a grateful guest headed home with a doggy bag of Thanksgiving's greatest hits, successfully deploying the remains of the day can be harder than planning the meal to start with.
The cooks at the earliest Thanksgiving probably didn’t give too much thought to whether the food was "locally sourced." For 21st-century cooks, it’s more of a choice than a necessity, but many varieties of local produce hit their stride right around Thanksgiving.
Today's recipe is styled after my favorite sweet potato casserole, but it isn't as sugary and uses carrots as the star attraction instead of sweet potatoes.
Diners at tonight’s Rotary Club of Galveston Chili Supper are in for a sweet surprise. This year, tickets to the chili supper include a dessert chosen from an array of donated desserts baked by Rotarians, local restaurants and students in Galveston College’s Culinary Arts Department.
For me, autumn means soup weather.
Oatmeal’s appeal has grown in recent years, as more people look for gluten-free foods, and vegan diets have become more widespread.
Today's recipe was formulated to use the whole can of pure, packed canned pumpkin, so there's no waste at all.
While eating a handful of shelled pecans can be an everyday snack, the pecan pies, cookies and bars are best savored on an occasional basis.
The terrific combination of fresh fall apples and ginger chutney dressing really comes through.
As with Alzheimer's and many other diseases, nutrition is believed to play a part in managing some of the symptoms and slowing the development of others.
Going back to a recipe I developed more than 20 years ago is like seeing a dear friend. Lately, I’ve been revisiting recipes from my first cookbook, “Desperation Dinners!” (Workman, 1997). It was written at a time when preparing dinner in less than 30 minutes was simply not done, unless you ate leftovers or swung through a drive-thru on the way home from work.
Right now, stores are full of even more candy and sweets than usual as they gear up for Halloween, but sometimes store-bought sweets don’t fill the bill. Homemade candies and cookies are an irreplaceable morale-booster.
Eating well and doing good come together today, when the Galveston Independent School District Educational Foundation hosts its first Out to Eat for Education event.
When I saw Dorie's banana cake, I immediately thought of my hot fudge sauce poured over a slice and could practically taste it.
Eating well and doing good come together Wednesday when the Galveston Independent School District Educational Foundation hosts its first Out to Eat for Education event.
Cookbooks can tell a story as eloquently as any novel. Sometimes it’s the story of a church, school or community, told through the recipes and recollections of its members. Other cookbooks tell the story of their author’s journey through a cuisine or career. Used cookbooks add another layer of storytelling, through the modifications, notes and spatters found on their pages.
You might not think scallops go with cabbage, but I urge you to try today's easy Scallops Saute entree.
Catfish rank high on the lists of sustainable seafood.
Lemony piccata once seemed like fancy restaurant food to me, not something I could enjoy in the comfort of my home on a busy weeknight evening.
After winning more than a thousand barbecue awards and competitions, Bill Milroy has learned a few things about barbecue.
As I was sitting down for lunch with a friend from South Africa, she questioned various items on the menu of a local pub.
The traditional bedtime snacks of cookies and milk get a glamorous makeover from chef Phil Bouza for the upcoming PAWS Gala benefiting the Galveston Island Humane Society. For the Oct. 1 event, Bouza, executive chef at the San Luis Hotel and Resort, created three new takes on the classic combination.
Early fall is cookie time for me. No matter when — lunches, snacks, meetings or fellowship dinners — it has become the season of the cookie. I have a few I go back to, but I’m open to new and different recipes, too. Today’s cookie recipe is a twist on the classic chocolate chip — a perennial favorite.
Almost every college has its own pre-game tailgate traditions, and they seem to get more elaborate each year.
I am teaching my husband to cook. I love guiding him through the steps of preparation that I do by rote after all these years of cooking. Here are my top five tips for quick, easy dinners, even if you are not a novice cook:
Where some people see a field of weeds, Susan Ebert might see dinner.
According to the U.S. Department of Labor, “Labor Day, the first Monday in September, is a creation of the labor movement and is dedicated to the social and economic achievements of American workers. It constitutes a yearly national tribute to the contributions workers have made to the strength, prosperity and well-being of our country.”
Just when you think August couldn't get any hotter, a different kind of heat arrives.
If people ever ask me for a shrimp dish that's easy but super-impressive, I give them this recipe.
For me, every bite of a big, juicy tomato is like tasting the sun and the fresh, fertile Earth all at the same time.
One of the best reasons to shop at a local farmers market is finding new ingredients that lead to cooking something different and learning a little more. That’s true not just for home cooks, but even for some of the area’s best restaurateurs. When Don McClaugherty and Edgardo “Rico” Caminos, the creative team at Riondo’s Ristorante, signed on to host Okrafest, the farmers market became a crash course in cooking okra.
All eyes are on Brazil this week. Thanks to the Olympics, Americans are getting a refresher course on Brazilian culture. Anyone watching the Olympics is getting a taste of Brazil, but how can we really taste the best of Brazil?
The flour and meal section at the grocery store has exploded.
After leaving his post as executive chef at Santa Fe’s Haak Vineyards & Winery in December, Tyler Henderson moved to Colorado and took the title of executive chef at Plate, a local eatery in Durango.
You can't rush risotto.
While we think of most of the perfect summer foods as all-American (like corn and watermelon) there are good reasons to add pesto — the garlicky, Italian mixture of greens, cheese and olive oil — to the list as well.
Genetically modified wheat not approved for sale or commercial production in the United States has been found growing in a field in Washington state, agriculture officials said Friday, posing a possible risk to trade with countries concerned about engineered food.
Texas blueberries begin to hit the market in late spring, and while the commercial production is over for this year, some of the pick-your-own blueberry farms, especially those a little further inland, are still finishing up their season.
Salads are a dinner staple when veggies are fresh and abundant. But even a fresh vegetable salad can become routine if you don't spice it up with something different.
Just as with any food, I can become bored with my same old smoothie.
Brothers Joey and Johnny Smecca grew up in the restaurant business, but took different paths in forming their partnership at the Galveston Restaurant Group and its diverse restaurants.
Probably one reason the ice cream tasted so good was that we were all hot and exhausted by the time it was ready. Now there's an easier way, though, and the finished product tastes just as good.